Banana Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt, optional
- 1⁄2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 4 -5 mashed bananas
- 1⁄3 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- nuts or chocolate chips, optional
directions
- Cream marg and sugar.
- Add eggs.
- Mix.
- Add bananas.
- I mash them first with a potato masher.
- Place flour, baking soda and salt in one bowl.
- Place milk, lemon juice, and vanilla in measuring cup.
- Alternating between dry and wet ingredients, slowly add to banana mixture.
- Mix.
- Add nuts or chips at end if you'd like.
- Bake in a loaf pan at 350 for 1 hour.
Questions & Replies
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Reviews
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I've been searching for, and baking banana bread recipes in the hope of finding a great recipe. My family was very pleased with the moistness and wonderful banana flavor in your recipe. The bread had a nice peak with just the right color of brown for the crust (I didn't have any trouble with overbrowning as I've had with some recipes). I substituted buttermilk for the milk and lemon juice (needed to finish it up) but otherwise followed your instructions exactly. I'm most excited that my oldest daughter now has another healthy snack to add to her very limited list of healthy snacks (picky eater). Thanks from one Caryn to another....
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THIS WAS SOO AWESOME! There are no less the 20 zillion banana bread recipes in the world, and I am proud to adopt this one as my favorite. Firstly, I love it because it browned perfectly. Usually banana bread comes out with a dark chocolate colored crust, but this turned out beautifully golden brown. I loved the additon of lemon juice. It really added to the flavor! Texture was outstanding, it was very moist, banana-y and went wonderfully with the pecans I added. I commend you on posting suck an awesome recipe.
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Tweaks
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This is absolutely my family's favorite banana bread recipe. I have the same comments as the other posters -- excellent browning, texture, taste. And it is _so_ deliciously moist. I make it without nuts or chips and substitute butter for margarine if it's on hand. I have to make it in small loaves and freeze it, otherwise a double batch will be gone in a weekend!
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I've been searching for, and baking banana bread recipes in the hope of finding a great recipe. My family was very pleased with the moistness and wonderful banana flavor in your recipe. The bread had a nice peak with just the right color of brown for the crust (I didn't have any trouble with overbrowning as I've had with some recipes). I substituted buttermilk for the milk and lemon juice (needed to finish it up) but otherwise followed your instructions exactly. I'm most excited that my oldest daughter now has another healthy snack to add to her very limited list of healthy snacks (picky eater). Thanks from one Caryn to another....
RECIPE SUBMITTED BY
Caryn Gale
Givat Ze'ev
Hi, My name is Caryn and I live in Israel. I love to cook (and eat too) and truthfully I love anything there is about food.
I am married and have 3 wonderful children and I can't imagine living anywhere else except Israel.